Baked Beetroot Salad with Mint Dressing
8 servings
120 minutes
This roasted beet salad with mint dressing is an exquisite blend of simplicity and sophistication inspired by Italian cuisine. Roasted beets acquire a rich, sweet flavor and velvety texture that pairs beautifully with the freshness of mint and the spiciness of red onion. Honey and Dijon mustard add a light sweetness with a subtle sharpness to the dressing, while white balsamic vinegar contributes a refreshing tang. The dish not only boasts vibrant flavors but also an elegant appearance—the ruby beets contrasting with the green mint leaves make this salad a worthy centerpiece for any table. It can be served as a standalone appetizer or as a side dish to meat dishes, and the freshness of mint makes it especially appealing on summer days.
1
Preheat the oven to 200 degrees. Place the beet in a fireproof dish and cover with a lid or foil. Bake for about 1.5 hours until soft. Cool.
- Baby beetroot: 900 g
2
Clean the beetroot and cut it into small cubes. Transfer to a bowl.
- Baby beetroot: 900 g
3
In a small bowl, mix finely chopped red onion, olive oil, vinegar, mustard, honey, finely chopped mint, salt, and pepper. Add to the beetroot and mix.
- Red onion: 120 g
- Extra virgin olive oil: 0.3 glass
- White balsamic vinegar: 3 tablespoons
- Dijon mustard: 0.5 teaspoon
- Honey: 0.5 teaspoon
- Mint leaves: 20 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
